Sweet Corn Cake with Hibiscus Caramel Sauce

When sweet summer corn is in season, make this golden yellow dessert, which is more like a pudding than a cake. Accompanied by the caramel sauce that has been flavored and tinted with hibiscus blossom, this is guaranteed to be a conversation piece with your friends.

-Chef Richard Sandoval

Serves 8-10 

Ingredients
For the Sweet Corn Cake
Softened butter and flour, for the baking pan

2 ½ cups fresh corn kernels

½ cup sweetened condensed milk

½ cup whole milk

6 tbsp (3/4 stick) unsalted butter, cut into tablespoons, room temperature

1/3 cup plus 1 tbsp all-purpose flour

2 large eggs plus 1 large egg yolk

For the Hibiscus Caramel Sauce

1 cup heavy cream

1/3 cup dried hibiscus flowers

2/3 cup granulated sugar

Vanilla bean ice cream, for serving

Caramel popcorn, for garnish

Directions

1.     Make the cake: Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly butter and flour and 8 x 11 ½ inch baking pan, tapping out excess flour.

2.     Purée the corn, condensed milk, whole milk, butter, flour, eggs and egg yolk in a blender until they are relatively smooth. Pour the mixture into the baking pan.

3.     Bake until the top is golden brown and the cake feels set when pressed in the center with fingertips, about 30 minutes. Let it cool completely in the pan on a wire rack. (The cake can be covered with plastic wrap and refrigerated for up to 1 day. Bring to room temperature before serving).

4.     Meanwhile, make the caramel sauce. Bring the heavy cream and hibiscus flowers to a simmer in a small saucepan over medium heat. Remove them from the heat and let them steep for 10 minutes. Strain the cream, pressing hard on the solids. You should have 1 cup (240 ml); add more cream, if necessary.

5.     Bring the sugar and ¼ cup (60 ml) water to a boil in a medium saucepan over high heat, stirring constantly. Stop stirring and cook it, occasionally swirling the saucepan by it’s handle and washing down the sugar crystals that form inside the saucepan with a natural bristle brush or spatula dipped in cold water, until the caramel is smoking and the color is copper – about 4 minutes. Remove it from the heat. Carefully (the mixture will boil up) stir in the warm cream mixture. Return the pan to low heat and stir until the caramel is completely smooth. Transfer it to a bowl and let it cool. (The caramel sauce can be cooled, covered and refrigerated for up to 1 day. The sauce will thicken. Reheat it gently over low heat or in a microwave before using, just until the sauce is fluid.)

6.     Cut the cake into eight or ten equal rectangles. For each serving, put a piece of the cake on a plate, add a scoop of ice cream, and drizzle with the sauce. Optional – garnish with caramel popcorn. Serve immediately.